Trim ends from unpeeled potatoes. Cut into 3 equal slices lengthways then into sticks. Rinse in colander and dry thoroughly in clean tea towel. Place in large bowl and toss with salt, paprika, white pepper and oil.

Place in a single layer on non-stick paper lined baking tray. Bake for 30 to 40 minutes until golden and exterior is crisp.

Prepare tempura batter. Lightly beat egg. Place flour and salt in large bowl and make a well in the centre. Add egg and soda. Using chopsticks, briefly mix to combine to smooth batter. Batter needs to be similar consistency to whipping cream.

Drop 2 ice cubes into batter (when fish is dipped into batter extra flour is incorporated, thickening the mixture. Ice also keeps batter cold making it crisper and thins out batter as it melts).

Cut fish fillets into 12 even size portions. Season with salt and white pepper. Dust each piece in extra rice flour and shake off excess. Dip into batter to coat.

Serve while hot and crisp with spiced potato chips, tartare sauce and lemon wedges to squeeze.

cooks notes:

We use Murray River salt flakes in our kitchen so if using granular salt at home, decrease amount to your liking (the difference in volume is due to flakes versus grains).

To make the best batter have everything cold as once cooked it will result in a crisp finish. Make batter as close to using as possible so it remains light and don’t overwork as this makes the batter heavy.

Use a good vegetable oil such as sunflower, rice bran or grapeseed which is bland in flavour and won’t overpower delicate food such as this fish.

Domestic fryers are easy to use and the temperature can be controlled. Use deep saucepan and a kitchen thermometer if fryer not available but be extra careful as hot oil burns and NEVER leave pan unattended. Oil can be re-used 2 to 3 times depending on what cooked and time left heated, sieve after use when cool and return to clean fryer for next use. If oil smells musty it has become rancid, do not use.

Ideal temperature to deep fry at is 180ºC.

Cook 3 to 4 x 60gm pieces of fish in each batch (depending on size of fryer). Don’t overcrowd fryer as oil temperature will drop causing fish to become soggy and greasy.

Cornichons are baby pickled gherkins and are widely available.

Choose a snapper, emperor or bream fish fillet, depending what is available. Shop somewhere with knowledgeable staff and ask the fishmonger for his recommendations.

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

Favourite Meal:

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.